Perfectly soft and lightly spiced, Masoor Dal Chilla is a nutritious, protein-packed dish made from red lentils, green chili, and ginger. These savory lentil pancakes are a fantastic gluten-free and vegan alternative to traditional Indian breads like roti, paratha, or naan. Enjoy them for breakfast, as a snack, or paired with your favorite main meal!
What is Chilla?
Chilla (also spelled Cheela), also known as Puda or Pudla, is a savory pancake made from lentils. A staple in Indian households, it is commonly enjoyed for breakfast with chutney and pickles. Masoor Dal Chilla is a gluten-free and vegan flatbread alternative, making it a great option for those avoiding wheat-based bread.
While this recipe uses red lentils (Masoor Dal), you can also make chillas with moong dal or gram flour (besan). Variations like Moong Dal Chilla and Besan Chilla are often on repeat in my kitchen! You can also add finely chopped veggies like onions, spinach, carrots, or tomatoes for extra flavor and nutrition.
Ingredients for Masoor Dal Chilla
Main Ingredients:
- Masoor Dal (Red Lentils): Dry split red lentils form the base of this recipe. You can substitute with moong dal if preferred.
- Green Chili: Adds a hint of earthy spice. Adjust according to your spice preference.
- Ginger: Provides warmth and depth of flavor.
For the Batter:
- Kosher Salt: Enhances flavor.
- Water: Used for soaking and blending.
- Fresh Cilantro: Adds freshness and color.
For Cooking:
- Oil: A few drops for cooking and crisping the edges.
How to Make Masoor Dal Chilla
Step 1: Soak the Lentils
- Rinse and drain Masoor Dal thoroughly.
- Soak it in water overnight or for at least 4 hours to soften the lentils.
Step 2: Prepare the Batter
- Drain the lentils and transfer them to a blender.
- Add green chili, ginger, salt, and water.
- Blend until you get a smooth, pourable batter. If needed, add a little more water.
- Stir in chopped cilantro and let the batter rest for 5 minutes.
Step 3: Cook the Chilla
- Heat a non-stick pan over low-medium heat.
- Pour ⅓ cup of batter onto the pan, spreading it into a 5 to 6-inch pancake.
- Cook for 2 to 3 minutes, then drizzle a few drops of oil around the edges.
- Carefully flip the chilla and cook for another 2 to 3 minutes until golden brown.
- Repeat with the remaining batter.
Serving Suggestions
Serve your warm Masoor Dal Chilla with:
✔ Pickles or Chutney – Green chutney, tamarind chutney, or peanut kharda work beautifully!
✔ Spiced Tea (Chai) – A cup of ginger chai is the perfect pairing.
✔ Main Course Meals – Serve as a side with Paneer Makhani, Aloo Rasedar, Palak Paneer, or Kheema.
Storage & Reheating
These lentil pancakes are great for meal prep! Store them in an airtight container in the refrigerator for 3 to 5 days. Reheat them on a hot pan for 1-2 minutes on each side before serving.
More Indian Flatbread Recipes
If you loved this recipe, try these other Indian bread recipes:
✔ Moong Dal Chilla – Protein-rich lentil flatbread
✔ Jowar Roti – Gluten-free sorghum flatbreads
✔ Parathas – Flaky whole wheat flatbreads
✔ Roti – Classic Indian whole wheat bread
✔ Puri – Deep-fried Indian bread
Try This Recipe!
Masoor Dal Chilla is light, flavorful, and packed with protein—perfect for a healthy breakfast or snack! Give this recipe a try and let me know how it turns out.
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